Jan 03, 2024 11:45:00

I made and tried ``Gajar Halwa'', an Indian-style warm sweet with plenty of carrots and a gentle sweetness.

`` Gajar Halwa '' is a mildly sweet sweet made with carrots that is eaten around India. I ate gajar halwa at Nepali

Restaurant Balpipal, a restaurant where you can eat Nepalese and Indian food, and was impressed with how delicious it was when I saw the recipe posted on Nepali Restaurant Barpipal's official Instagram. , I actually tried making it.

This is the gajar halwa that I ate at Nepalese restaurant Balpipal. A warm sweet made with carrots and raisins, it is characterized by its gentle sweetness. After eating a strongly flavored dish such as curry, you can enjoy the feeling of gentle sweetness permeating your body.

The Instagram only had a rough list of ingredients and recipes, so I went through a lot of trial and error to adjust the amounts of ingredients until I felt like it tasted similar to the one at the restaurant. The amounts of ingredients derived as a result of adjustment are as follows.
・2 carrots
・Milk 500ml
・5 cardamom grains
・35g butter
・100g of raisins
・Cashew nuts 70g

Here's how to make it: First, crush the cashew nuts from the top of the bag with a rolling pin. The cashew nuts in the gajar halwa I ate at Nepali Restaurant Balpipal were not crushed, but after making them several times, I found that the texture was better when crushed, so I crushed them this time.

After crushing the cashew nuts, place 70g of cashew nuts, 100g of raisins, and 5 cardamom grains on a small plate.

Next, tear the cardamom into small pieces with your hands.

It's OK if you tear it into pieces of this size.

Cut the two carrots into strips.

Add shredded carrots and 35g of butter to a pot and stir-fry.

Once the carrots are soft, add the cashews, raisins, and cardamom and mix.

Furthermore, add 500ml of milk.

Heat the milk until it boils.

Once the milk boils, reduce the heat to low, cover, and simmer for 60 minutes. Stir about once every 10 minutes while simmering.

After simmering for 60 minutes, open the lid and heat until the water evaporates and it's done.

I tried serving the completed gajar halwa on a tableware.

When I tried it, I found that it was a sweet with a gentle taste, with the sweetness of carrots and raisins and the aroma of cashew nuts. The carrots are so soft that you can crush them with your tongue, and it feels like the texture of cashew nuts is mixed with the carrot filling. It's a warm and gentle sweet, so it's perfect for cold days or after eating strong-flavored food. However, some people in the editorial department felt that it wasn't sweet enough.

If you want to make it sweeter, you can change the carrots to sweeter varieties or add sweeteners such as sugar. When I added

some homemade sweet bean paste to it, even the editorial staff who loves sweets seemed to be satisfied with it.